Start this process in a room with lots of ventilation or with your stove’s vent hood to help avoid the very strong fumes, which can make you cry like an onion might.

Avoid touching your eyes when handling horseradish root.

Wash and pat dry the root.

Peel the root with a vegetable peeler.

Dice into one-inch cubes and add one cup of diced root to the blender.

Add ¼ c of cold water and ¼ c of ice cubes to the blender.

Top with the lid and process. Add more cold water a teaspoon at a time if the mixture is too thick.

Add 3 T of white vinegar and ½ t of salt to the mixture in the blender.

Store homemade horseradish in a glass container and refrigerated tightly closed for two weeks. Check for mold, dark spots or a sour “off” smell frequently before eating, since it’s prepared without preservatives. 

Store any remaining cut or diced horseradish root in a produce bag or zipper bag left open with a paper towel to help absorb moisture for up to five days. Or store in the freezer for up to six months.